Passover chocolate roll
Passover Chocolate Roll
Recipe By : Wendy Lockman
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg whites - Keep at room temperature
For at least 1 hour
6 Egg yolks
3/4 c Sugar
1/3 c Unsweetened cocoa
2 ts Vanilla ***
1 Dash salt
Filling
1 1/2 c Heavy cream, chilled
1/2 c Confectioner's sugar*****
1/4 c Unsweetened cocoa
2 ts Instant coffee
1 t Vanilla***
Grease the bottom of a 15 1/2x10 1/2x1" jelly-roll pan; line with waxed
paper, grease lightly. Preheat oven to 375 In a large bowl of an electric
mixer beat egg whites at high speed until soft peaks form when beaters are
slowly raised. Add 1/4 cup sugar, 2 T at a time, beating until stiff peaks
form when beater is slowly raised. With same beaters beat yolks at high
speed, adding the remaining 1/2 cup of sugar 2 T at a time, until mixture
is very thick-about 4 minutes. At low speed beat in cocoa, vanilla and salt
just until >> smooth. With wire whisk or rubber scraper using and under and
over motion, gently fold the cocoa mixture into the beaten egg whites, just
until they are blended(no egg white should show). Spread evenly in the pan,
Bake 15 minutes, just until the surface springs back when gently pressed
with fingertip. Sift confectioner's sugar in a 15x10" rectangle, on a clean
linen towel. Turn cake out onto sugar, lift off pan, peel paper off of
cake. Roll up cake jelly-roll fashion, towel and all, starting at the short
end.
Cool completely on rack, seam side down- at least 30 minutes. To make the
filling: Combine filling ingredients in medium bowl. Beat using an electric
mixer until thick and then refrigerate. Unroll cake, spread with fillin to
1" from the edge, reroll/ Refrigerate 1 hour before serving. To serve
sprinkle with confectioner's sugar. You may make this cake a week ahead,
then freeze it wrapped in foil. Let stand at room temperature for 1 hour
before serving.
*** Pure vanilla has alcohol and therefore is not Kosher for Passover.
Either leave it out or find vanilla without the alcohol. *****
Confectioner's sugar has cornstarch and so is not Kosher for Passover,
someone posted a recipe for making confectioner's sugar by using potato
starch instead of cornstarch. I did not get the exact directions, but I
think if you backdate you will find it in one of the dessert recipes.
Sandi in CT 03/20 10:40 pm Re-Formatted by Elaine Radis; 3/92
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